Biscotti go great with a cup of tea, coffee, a glass of juice, or dunked in just about anything. This recipe uses almond flour, but the technique is the same as most biscotti recipes – bake, slice, and then bake again until crispy. If you like them softer and a bit more cake-like, don’t bake them as long during the second time around in the oven.
I split the dough in half, and place dried fruit and nuts in one half and then white chocolate chips in the other half. They are tasty plain as well, if you prefer. If you add lots of stuff to your biscotti, press it together firmly when shaping it to fill in any air pockets and reduce the possibility of the biscotti breaking.
- 2 large eggs
- 3/4 cup of honey
- 8 tablespoons of butter, softened (1/2 cup)
- 1 teaspoon of vanilla
- 3 1/2 cups of almond flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 2 teaspoons of cinnamon
- 1 teaspoon of anise seeds (optional)
- 1/2 teaspoon of almond extract (optional)
- dried fruit, seeds, nuts or other fun stuff (optional)
- 1/2 teaspoon of orange or lemon zest (optional; great with dried fruits and nuts)
- Preheat an oven to 325 degrees F.
- In a bowl, add the butter, honey, eggs, and vanilla, and beat until well blended.
- In a separate bowl, add all the dry ingredients and mix until well blended.
- Add the dry mixture to the wet mixture and mix again until well blended.
- Mold the mixture into two balls of dough. Place each ball of dough on oiled, buttered, or lightly stick-free cookie sheet. Shape each ball of dough into a low, flat log. It will expand and rise somewhat, so account for a small amount of growth. Pack down the dough to remove air pockets. Alternatively, you can pack the dough in a tart pan with the dimensions you want your biscotti to have when finished.
- Bake the logs for about 20 minutes, or until lightly browned and cake-like. Take the logs out of the oven and reduce the temperature to 275 degrees F.
- Cool the logs for about 10 minutes and then slice each log into thin strips about 1/2 inch in thickness. Place the slices on their side on the cookie sheet, and then bake for about 15 minutes, or until they are fully crisped.